Outros livros que poderiam interessá-lo

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  Culinary Excellences Of Umbria -...

  J. Bastiani

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  Take a culinary journey through the heart of Italy with this book on Umbrian typical recipes. This region is home to some of the most authentic and delicious dishes in the country, and this book showcases the best of the best. 
  Discover the rich history and culture of Umbria through its traditional dishes, such as pasta alla norcina, made with black truffle and sausage from Norcia, and strangozzi, a type of spaghetti made from flour and water. Indulge in the succulent roasted pork, porchetta, stuffed with garlic, rosemary, and fennel. Savor the flavors of hearty soups like spelled soup and torta al testo, a flatbread filled with prosciutto, cheese, or vegetables. 
  Of course, no Umbrian meal is complete without a glass of wine. The book features some of the region`s best wines, including Sagrantino di Montefalco, Torgiano Rosso Riserva, and Grechetto di Todi. 
  Through detailed recipes, this book transports you to the rolling hills and charming villages of Umbria. You`ll feel like a local as you explore the region`s culinary treasures and learn about its culture and history. 
  So, whether you`re a seasoned cook or a beginner in the kitchen, this book is a must-have for anyone looking to experience the authentic flavors of Umbria. Get ready to indulge in the rich and hearty cuisine of this enchanting region and elevate your culinary skills with Umbrian typical recipes.

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  Super Nutrition for Babies - The...

  Katherine Erlich, Kelly Genzlinger

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  For parents in favor of cookbooks that “sound like brass-tacks science” these whole food recipes “fit the bill” (TheNew York Times). 
   
  There is a better way to feed your baby. Super Nutrition for Babies gives parents the latest science-verified nutritional recommendations for feeding their child. Based on a program used at one of the largest holistic practices in the country, this book provides information on all aspects of nutrition and feeding, including introducing meat in a child’s diet, healthier alternatives to dairy and soy, starting solid foods, establishing a regular eating schedule, dealing with picky eating, and the best foods for every age and stage so your baby gets the best nutrition to minimize illness and optimize sleep, digestion, and brain development. 
   
  “A wonderful guide for getting babies off to the right start, and helping them enjoy the gift of health for life.” —Sally Fallon Morell, President, Weston A. Price Foundation 
   
  “A clear, practical, and nontrendy guide for parents on how to best feed babies and toddlers, backed by common sense, ancestral wisdom, and sound science.” —Kaayla T. Daniel, Ph.D., C.C.N., Vice President, Weston A. Price Foundation, and author of The Whole Soy Story: The Dark Side of America’s Favorite Health Food 
   
  “Super Nutrition for Babies is something that every expectant and new mother and father should read. This book is a rare treasure!” —Natasha Campbell-McBride, M.D., author of Gut and Psychology Syndrome 
   
  “A grand reference book that can be used for many years of a child’s life.” —Nancy Appleton, Ph.D., best-selling author of Healthy Bones and Lick the Sugar Habit

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  Pizza Dough - The Ultimate Pizza...

  Mary J. Watson

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  Learn a simple, easy, and healthy way to make delicious homemade pizza dough from scratch in less than an hour!Are you tired of consuming greasy and nasty pizza from name brands and supermarkets?If so, start creating your own delicious and healthy homemade pizza dough from scratch today from the convenience of your kitchen. This audiobook will teach an easy and effective way to make homemade pizza dough.Here is a preview of what you'll learn...Whole wheat pizza crust recipeBoboli pizza crust recipeClassic pizza crust recipeCornmeal pizza crust recipeDeep dish pizza crust recipeHerb pizza dough recipeNew york style pizza dough recipeNew york-style pizza crust recipePizza sauce recipePolenta pizza crust recipePourable pizza crust recipeSoft pizza dough recipeThin crust pizza dough recipeAnd basically everything you need to know to start making pizza dough today!

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  Good to the Grain - Baking with...

  Kim Boyce, Amy Scattergood

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  The James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian). 
   
  Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of seventy-five recipes that feature twelve different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else.  
   
  When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. 
   
  “This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them.” —Kitchn 
   
  “Thanks to Kim Boyce’s Good to the Grain, we’ve got a whole new range of flavors to play with—she’s inspired us to put a little whole wheat into our cookies, a little spelt in our cake, and to always remember to make our food taste, above all, more of itself.” —Food52

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  Springer Mountain - Meditations...

  Wyatt Williams

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  Drawing on years of investigative reporting, Wyatt Williams offers a powerful look at why we kill and eat animals. In order to understand why we eat meat, the restaurant critic and journalist investigated factory farms, learned to hunt game, worked on a slaughterhouse kill floor, and partook in Indigenous traditions of whale eating in Alaska. In Springer Mountain, he tells about his experiences while charting the history of meat eating and vegetarianism. Williams shows how mysteries springing up from everyday experiences can lead us into the big questions of life while examining the irreconcilable differences between humans and animals. Springer Mountain is a thought-provoking work, one that reveals how what we eat tells us who we are.

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  Baking Style - Art Craft Recipes

  Lisa Yockelson

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  A dazzling celebration of the art and craft of baking from the award-winning author of Baking by Flavor and ChocolateChocolate.   Popular food writer Lisa Yockelson—whose articles, essays, and recipes have appeared in the Boston Globe, the Washington Post, and Gastronomica—presents what has fascinated her during a lifetime of baking. With 100 essays and more than 200 recipes, along with 166 full-color images, Baking Style is infused with discoveries, inspirations, and exacting but simple recipes for capturing the art and craft of baking at home.  Baking Style combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing Yockelson’s uniquely intimate expression of the baking process. In these pages, she explores bars, hand-formed, and drop cookies; casual tarts; yeast-raised breads; puffs, muffins, and scones; waffles and crepes; tea cakes, breakfast slices, and buttery squares; cakes and cupcakes.   “A collection of cakes, cookies and breads that will gladden the heart of any baking enthusiast. It’s an encyclopedic book from an author whose recipes really work!” —The New York Times Book Review

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